This Is the Moment for Mexican Indian Fusion Dishes to Flourish
Source: New York Times
Hamachi crudo and its endless, perfunctory variations blur together, but the rendering at Mirra, in Chicago, is a striking thunderbolt of flavor: slices of yellowtail drenched in lime-spiked buttermilk, hot and tangy with a garlic and serrano achar, tucked under a delicate crunch of nopales, ginger and curry leaves.In one bite, the fresh and drinkable buttermilk, called chaas in Hindi, is invited to party with…
This is aggregated or syndicated coverage. Reporting and media belong to the original publisher.
Read the original source at New York Times